Mushroom Soup

Recipe courtesy Wolfgang Puck, Modern French Cooking for the American Kitchen: Houghton Mifflin, 1981

Show: Wolfgang PuckEpisode: Gourmet Mushrooms

Rated: 5 stars out of 5Rate itRead users' reviews (31)

RECIPE
COMMENTS & REVIEWS(31)

Cook Time:
40 min
Level:
--
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 40 min
Total:: 55 min

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Ingredients

1 pound firm white mushrooms, cleaned
1 medium lemon
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/4 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
1 tablespoon minced parsley

Directions

Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.

Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.

Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.

Serve in warm bowls. Sprinkle with minced parsley.

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Comments & Reviews

recipe Mushroom Soup
Rick Pocatello, ID 10-03-2009
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Thanks Wolfgang!
Rated: 5 stars out of 5

I love this recipe. I'm not a big fan of mushroom soup, but made this to use up some mushrooms and couldn't believe how... incredible it was. My only recommendation would be to double the recipe, as it doesn't make a whole lot of soup (about 2 big bowls, or 4 smaller bowls.)Read more
recipe Mushroom Soup
Tia Coquitlam, BC 09-02-2009
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the best cream of mushroom
Rated: 5 stars out of 5

This was excellent and required very little prep or active cooking time. It's amazing that something with so few and simple... ingredients can taste som utterly amazing. I used all button mushrooms and threw in a cup of cooked chicken for some protein. This was enjoyed by everyone. Read more
recipe Mushroom Soup
Paige Norfolk, MA 07-06-2009
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WOW is all I can say
Rated: 5 stars out of 5

I save five stars for those recipes that just blow me away - and this one did. Not just great flavor (LOVE the idea of... sprinkling lemon juice on the mushrooms), but this recipe was so simple it took less than a half hour. I could not bring myself to use heavy cream so I did use half and half but in the end it didn't taste like it was missing a thing. I toasted some ciabatta and wow - I can't believe I am already sitting down to dinner. This is definteily a keeper!Read more
recipe Mushroom Soup
stephanie macomb, MI 07-06-2009
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Oh - So - Good!
Rated: 5 stars out of 5

This soup has amazing flavor. I am not a huge mushroom fan of them by themselves, but mushroom soup has always been... something I loved. This soup is perfectly creamy. Since Meijer was out of shallots, I used 1 tbsp. of white onions and 1 tbsp. of garlic. Also substitued half and half for the heavy cream since I couldn't bring myself to use the the heavy cream. This soup is definetly a favorite and will definetly be making it soon again! Read more
recipe Mushroom Soup
Heidi Ferndale, MI 06-30-2009
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nice change up from my usual
Rated: 5 stars out of 5

the lemon in this is such a nice change up. i think i will use evaporated milk next time to save on calories. and i always... add way more fresh parsley to my soups because it is so good! i wanted to lick the bowl each time i ate it.Read more
recipe Mushroom Soup
Kim Walnut Creek, CA 06-16-2009
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So Very Gourmet
Rated: 5 stars out of 5

This is a delicious and easy recipe. It is very tasty. And yes, you can use fat free half and half. I added it last and... slowly while I stirred. I just let the soup simmer, not boil. Then added the cornstarch and water mixture. The consistency was perfect. Enjoy!!Read more